Ingredients

• 1/2 cup finely diced onion
• 1 red bell pepper diced
• 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
• 3 tablespoons (homemade or store-bought)
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup corn kernels frozen
• 1 14 ounce can low sodium black beans drained and rinsed
• 5 cups shredded chicken
• 3 cups reduced sodium chicken broth
• 1 4 ounce can mild green chilies
• 1 tablespoon
• 2 tablespoons
• 1 1/4 cups shredded Monterey Jack cheese

Instructions

1. Set your oven to 400°F. In a 9×13-inch baking dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir until evenly mixed.
2. In a separate bowl or large measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until fully blended.
3. Pour the broth mixture into the baking dish and stir so it incorporates evenly with the rice mixture.
4. Add the shredded chicken, black beans, and corn. Stir again until all ingredients are well distributed.
5. Cover the dish tightly with aluminium foil and place it in the oven. Bake for 65–70 minutes, or until the liquid has been absorbed.
6. Remove the casserole from the oven and carefully take off the foil. Sprinkle the grated cheese evenly over the top.
7. Return the dish to the oven and bake for an additional 5–10 minutes, until the cheese has melted and developed a light golden color.
8. Take the casserole out of the oven and let it rest for 5–10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, or avocado if desired.

• Baking time may vary depending on your oven. Using parboiled long-grain brown rice, 70 minutes worked well, followed by 5 extra minutes after adding the cheese.
• If there is still excess liquid when you check the casserole, it likely needs more time. Stir to redistribute the moisture and continue baking until most of the liquid has absorbed. Keep in mind the rice will continue soaking up some liquid as it rests.
• Homemade fajita seasoning adds great flavor, though store-bought works well too. Taco seasoning can be used as a substitute.
• If you don’t already have cooked shredded chicken, use rotisserie chicken, simmer chicken breasts on the stovetop and shred them, or bake them in the oven for about 25 minutes. Once cooked, place on a cutting board and shred into bite-sized pieces using two forks.